About Me

As a professional chef with 35 years of experience, I worked in many top restaurants in New York, I have a very diverse background in French and American cuisine and European cuisines. But what sets me   apart is that I have a strong background in baking and pastries as well.  I graduated from The Culinary Institute of America in 1993. My cooking career began as a young kid growing up on a large farm in West Virginia and often having to fend for myself and my sister. I learned to cook at a young age. Everything came from the garden or the woods, we also had our own live stock. I was introduced to butchering around 5 or six years old. We butchered cows and pigs as well as chickens and deer. I also cooked in the Navy for 4 years before going to chef school, this is where my true passion formed. I owned and operated my own restaurant for 6 years, which I received several awards including best new restaurant.